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Wednesday January 1, 2014 5:22 AM

Every year, the same story is told: People overindulge during the holidays, then promise
solemnly to eat more healthfully and take off weight in the new year — efforts they quickly
abandon.

A sane and simple resolution could help them achieve both goals in a single stroke: Eat more
vegetables.

The only problem: A significant amount of time is needed to prepare and cook them.

Root vegetables often involve a marathon. Beets require 45 minutes to steam or an hour to bake,
and carrots and parsnips also consume plenty of cooking time — unless they are first sliced into
smaller pieces.

Best of all, cooking vegetables in a bit of oil maximizes their flavor — as opposed to steaming
or boiling them.

The result could be enhanced in various ways — with nuts, favorite herbs or spices, or a squeeze
of citrus or another acid. The plate should just rely on a mix of colors — for the most part, the
brighter the colors, the better the nutrition.

Shredded vegetables don’t even have to be cooked. They taste just as delicious raw — just tossed
with lemon juice, extra-virgin olive oil and a pinch of salt and pepper.

What happens with vegetables when they move to the center of the plate is bound to delight
anyone.